Lemon Love~My 10 Favorite Recipes

Being well into our citrus season, I am taking advantage of all the different fruits available to us. A typical day means a walk to the orchard to pick an orange, tangerine, grapefruit or kumquat from a tree. This year, my Lisbon lemon tree did produce quite a bumper crop! Today’s post is about lemon love and all the recipes I enjoy making with these gorgeous yellow gems.

Eureka and Lisbon lemons grow well here in Phoenix. Meyer Lemons, with their thinner skins and less tart flavor are harder to come by. But now is the time to use all the fresh lemons, because at least here, once the season is over, lemons get very expensive. Plus, can’t we all use a little more Vitamin C?

Since I am on a make-all-you-can with lemons mode, here are my favorite lemon love recipes.

Lemon Pots de Creme

Pot de crème, plural pots de crème, (pronounced “poe da krem”) is a loose French dessert custard dating to the 17th century. The name means “pot of custard” or “pot of cream”, which also refers to the porcelain cups in which the dessert is served.

I love collecting these sweet porcelain cups and their size makes for the perfect small dessert. The main ingredients are eggs, cream, milk and flavors such as chocolate, vanilla, berries, lemons and more.

To see my detailed post about making this light and refreshing dessert (original recipe from Epicurious), please click here. I just received a large bag of Meyer Lemons from my neighbor, Steve and am looking forward to making a Meyer Lemon and Thyme pot de creme.

Lemon Ricotta Pancakes

The very first time these delicate pancakes passed my lips, I was at the dreamy Shutters on the Beach restaurant in Santa Monica, California. Every time I taste these, I am transported back at the beachfront restaurant smelling the ocean air.

The original recipe I use is actually from this restaurant and can be found in The Summertime Anytime cookbook by Dana Slatkin. For the full post with the lemon ricotta pancake recipe and yummy pictures, click here.

There are many similar recipes on the internet for these pancakes, but I have only used the original one from the hotel.

Joann’s Lemon Cake

My sweet friend and art instructor, Joann shares her DELICIOUS lemon cake recipe. What makes this loaf cake special, is the lemon syrup that is absorbed into the cake after baking. Similar to a pound cake with lots of lemon flavor, this is perfect for dessert or as a snacking cake with coffee or tea.

For the recipe and more detailed instructions, click here.

Lemon Curd

Last year is the first time I tried my hand at making lemon curd. It is SO easy and you can also make this with Meyer lemons, too. Lemon curd is a fruit spread and is often used instead of jam on scones or toast. It can also be a filling for cakes, small pastries and tarts. The lemon filling in a lemon meringue pie is lemon curd.

Since it doesn’t keep as long as jam, it is best made in small quantities.

With only a few ingredients (eggs, lemons, butter, sugar), you too can whip this up in a short period of time. It tastes WAY better than store bought lemon curd. Now I need to make some scones! Recipe from Sally’s Baking Addiction is found here.

Lemon Blueberry Bread~gluten-free, grain-free, dairy-free

Who doesn’t love the combination of lemons and fresh blueberries? Using coconut and almond flour, not only is this loaf is easy to make, but it’s gluten, dairy and grain free. The berry icing is just so tasty on top. The recipe is from Ambitious Kitchen and you can find the blog post with further instructions here.

Freshly made Lemonade with a twist

Everyone loves fresh lemonade but have your tried it with fresh herbs? This Basil Lemonade is a family favorite. The addition of basil simple syrup takes the taste up a notch! Lemonade can be made with Meyer lemons too, for a different twist that requires less sugar.

See the recipe here.

Limoncello

Limoncello is a lemon liquor which is mainly produced in southern Italy. It is typically served chilled and after dinner as an aperitif. If you have a lot of lemons (this recipe uses 11), you may want to try this. And I wonder if this recipe counts as getting your daily dosage of Vitamin C…..See post here.

Lemon Meringue Tart

My mother always made the best lemon meringue pies. This recipe from The Kitchen McCabe reminds me of Mom’s pie. Though I made this in 2020 with rangurs, this year I will try it with our own lemons. Either way, it is truly delicious and you cannot go wrong with the mile-high meringue. For the full post, click here. If you prefer to skip to the recipe from The Kitchen McCabe, you can link to it here.

Preserved Lemons

Every January I make a few jars of preserved lemons that last me throughout the year. These salty, tangy, lemony morsels are an indispensable item in Moroccan cooking…or really a great addition to any dish. Since it takes a few weeks to “cure”, get a jump on your preserved lemons now, while lemons are fresh and affordable.

I know I mention Preserved Lemons every year, but once you make them, you will be hooked. And then the recipe possibilities are endless. We add them to tuna salad, grilled salmon or chicken. And one of my favorite recipes is Farfelle Pasta with Lemon Chicken and Herb Salad. Find that recipe here.

Benefits of Lemon Water

If you don’t feel like cooking or baking, do take advantage of fresh lemons and other citrus in season now. I never tire of lemons and try to add some to my daily water. Here are the top 10 reasons why you should be drinking lemon water according to PositiveMed.

• Boosts your immune system
• Balances pH
• Helps with weight loss
• Aids in Digestion
• Diuretic
• Clears skin
• Freshens breath
• Relieves respiratory congestion (use warm water)
• Keeps you Zen
• Help kicks the coffee habit

Meyer Lemon Marmalade

I am hoping you are excited about these recipes, as they are tried and true. Yesterday, I made a batch of Meyer Lemon Marmalade (my absolute favorite) and will be spreading that on a freshly baked Lemon Rosemary Gruyere sourdough bread.

Happy Tuesday! Wishing you a day of lemons and sunshine!

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